Boeuf en Daube – Traditional Beef Dish

The vessel in which this dish is cooked should be made of clay and have a heavy, recessed lid, into which you pour water to evaporate during the braising (we propose Roman pot). The meat should be left in the marinade for a few hours or overnight to tenderize it. Gently heat olive oil in a frying pan and gently sauté coarsely chopped onions and minced garlic. Sauté bacon cubes and the drained marinated meat briefly. All together in the clay pot form and pour the marinade, season with salt and season with pepper. Put the lid on the clay pot, fill it with water and put it in the preheated oven. The meat must cook slowly (the slower and longer the stave cooks, the softer the meat becomes). Twenty minutes before the end of the cooking time, add the pitted olives and cook.

Our tip: Use high-quality red wine for a particularly fine taste!

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